World Central Kitchen Wins Multiple Ways at James Beard Award Weekend in Chicago
A room so quiet that you could hear the host rip the envelope. And then, the big reveal. The winner is…The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope! At the James Beard Foundation media awards on June 8, our first-ever cookbook was named the best international cookbook in a competitive category.
The cookbook is a celebration of dignity and perseverance—and about building longer tables, not higher walls. Each chapter reflects a WCK value such as empathy and urgency. Already an Anthem Awards winner and New York Times bestseller, the cookbook published by Clarkson Potter, gathers recipes inspired by many of the places our Relief Team has cooked following disasters and other crises around the world, as well as sharing inspiring narratives from the chefs, volunteers, and communities we’ve met along the way.
While there were many contributors, the cookbook was co-authored by WCK founder José Andrés and Sam Chapple-Sokol. Sam accepted the award in Chicago, delivering an emotional speech paying tribute to one of our seven team members killed in the April 1, 2024 Israel attack in Gaza.
Left: Sam accepting the award on behalf of WCK. Right: Zomi during a response working with WCK.
“One person in particular deserves a special mention, her name is Zomi Frankcom—one of the most empathetic people to ever have worked for the organization,” Sam told the crowd. “She was one of our readers. Her edits, which were so thoughtful, were informed by her work in Guatemala, Navajo Nation, and her native Australia. They made the product richer and much more human.”
Before being whisked off the stage to celebrate, Sam closed: “To the people of WCK in the room and all around the world, keep making magic.”
Purchase your copy here to help us celebrate this moment.
WCK won in other ways throughout James Beard Award weekend, which includes both media awards and awards recognizing the best chefs and restaurants across the country. The Chef Corps, our global network of prominent culinary leaders who make WCK more nimble around the world, was well represented at the ceremony on June 10. Three Chef Corps members won James Beard Awards.
Left: Masako Morishita. Right: Lord Maynard Llera.
Masako Morishita of Perry’s in Washington, DC was named best emerging chef; Valerie Chang of Maty’s in Miami won best chef in the south region; and Lord Maynard Llera of Kuya Lord in Los Angeles took home best chef in California. The awards not only recognize culinary talent, but also a chef’s leadership and contributions to their communities.
Other Chef Corps members also walked the red carpet as nominees, a major accomplishment. Congrats to: Lordfer Lalicon in Orlando, Tara Monsod in San Diego, Sujan Sarkar in Chicago, Penelope Wong in Denver, Jamie Davis in Washington, South Carolina, Hunter Evans in Jackson, Mississippi, Jeff Chanchaleune in Oklahoma City, and Tracy Malechek-Ezekiel in Austin.
The ceremony was extra special because three other Chef Corps members—Nyesha Arrington, Amanda Freitag, and Marcus Samuelsson—served as entertaining emcees for the evening.
Congrats all!
